Chop onions and garlic and sauté in hot oil until soft. Add the puree and fry briefly. Add the pelati and season with salt and pepper. Set aside 8 rosemary tips.
Cook the rest of the sprigs with the sauce for 15 minutes at low heat.
Preheat the stove to 200 degrees. Top each chicory with a rosemary sprig and wrap with ham tendrils. Grate Pecorino on a rösti grater. Remove rosemary sprigs from tomato sauce.
Pour sauce into a large ovenproof dish. Place chicory on top. Sprinkle with Pecorino and bake in the lower half of the oven for about 20 minutes.
Tip: Instead of Pecorino, you can also use grated Parmesan cheese or Mascarpone-Gorgonzola cheese cut into small pieces.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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